Log in to save
recipes

testavona@gmail.com

Email

Email field required

Password

Password field
required

or

Want an account?Sign upForgot password?

We've recently updated our accounts system. More info

If you have made an account on the mobile app (either iOS or
Android) you can login with those credentials. If you have a
Recipes account and a mobile app account, using the same
email address, then the two accounts will be linked when you
login.

With sous vide, the hassle of cheesecake is no more! The precisely controlled water bath handles the tough task and the result is rich and velvety. This recipe has a low carb option so everyone can enjoy!

Directions

Step 1

Step 2

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar substitute, and beat until combined. Beat in vanilla, lemon juice and rind.

Step 3

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt.

Step 4

4. Divide batter evenly among 16 jars, filling each not quite to the top. Place lids on FINGER TIGHT! No more than finger tight to slow air to escape and prevent cracking.

Step 5

5. Place filled jars in a shallow pan or tub with wam water half way up the jar to temper them. Let sit 5 minutes and then carefully place in heated water. Cook sous vide for 90 minutes.

Step 6

6. Remove when done and let cool at room temperature until you can handle the jars easily. Tighten lids and place in the fridge. Will keep up to 3 weeks.